Niu Yi Hui Chaoshan Beef Hotpot (Shangxiajiu Branch)
Hot pot · ⭐ 3.8
No. 28 Shibaipu North Road (50 meters south on foot from Guangzhou Restaurant on Shangxiajiu Pedestrian Street)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 28 Shibaipu North Road (50 meters south on foot from Guangzhou Restaurant on Shangxiajiu Pedestrian Street). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Pork Belly, Spoon Handle Meat, Double Meat.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Hot pot
- Rating: 3.8
- Address: No. 28 Shibaipu North Road (50 meters south on foot from Guangzhou Restaurant on Shangxiajiu Pedestrian Street)
- Popular dishes: Pork Belly, Spoon Handle Meat, Double Meat, Tendon Meat, Big Beef Platter
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Dishes
Pork BellyPork belly is the pork from the pig's abdomen, with a mix of fat and lean meat, tender in texture. It is commonly used for braising, stewing, or frying in Chinese cuisine.
Spoon Handle MeatPork tenderloin strips are marinated with wine, soy sauce, and starch, then pan-fried, stir-fried, or deep-fried until crispy outside and tender inside. Commonly paired with green peppers and onions, then stir-fried evenly.
Double MeatDouble-layer pork is a dish made primarily from pork belly. The skin-on belly is sliced, marinated with soy sauce and cooking wine, then pan-fried or braised to achieve tender, layered meat with balanced fat and lean.
Tendon MeatAnglo is a dish made primarily from long strips of beef taken from the back of the cow, sliced thinly using precise knife skills, and then cooked with specially prepared seasonings. Its meat is tender and flavorful, making it a popular choice for hot pot or barbecue.
Big Beef PlatterA dish featuring beef as the main ingredient, combined with onions and bell peppers, stir-fried to perfection for a savory and satisfying meal.
Handmade Rice NoodlesHandmade rice noodles are a traditional Cantonese dish made from fresh rice batter, steamed into wide strips and served in broth or stir-fried with meat and vegetables.
Hand-Made Beef MeatballsHandcrafted beef balls are made from fresh beef, pounded by hand into a meat paste, then shaped into small balls. The制作 process emphasizes手工 craftsmanship, preserving the original flavor and texture of the beef. The meat is firm and chewy with a satisfying bite.
Fried Tofu SkinFried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
Beef Ball and Offal Noodle SoupA Cantonese-style dish featuring tender beef balls and assorted beef offal simmered in a rich bone broth, served with rice noodles for a savory and satisfying meal.
Beef TongueBeef tongue is a dish that uses a cow's tongue as its main ingredient. After careful preparation, it has a tender texture and delicate meat. Common cooking methods include roasting, stewing, or pan-frying, combined with various spices and seasonings to enhance the flavor of the beef tongue.
Radish and Corn PotA hearty stew made with radish and corn, gently simmered to bring out natural sweetness and savory flavors.